Author:
Grigelmo-Miguel N.,Carreras-Boladeras E.,Martín-Belloso O.
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Cited by
26 articles.
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1. Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation;ACS Omega;2024-02-08
2. Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (
Cicer arietinum
L.);International Journal of Food Properties;2023-08
3. Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties;Vitae;2023-03-06
4. Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients;Food and Bioprocess Technology;2018-05-31
5. Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins;International Journal of Food Science & Technology;2016-12-26